• 3-4 bone in pork chops
  • salt and pepper
  • 1 tablespoons brown sugar
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • 2 Opal Apples, sliced
  • 6 slices bacon chopped
  • 1 tablespoon rosemary, chopped
  • 1 1/2 cups chicken stock
  • 2 Tablespoons cider vinegar

For serving

  • parsley, chopped
  • rosemary, chopped

In a bowl, combine the brown sugar, chili powder, garlic powder, smoked paprika and cayenne pepper. Stir until combined. Salt and pepper the pork chops then rub the sides of the pork chops with the spice mixture. Set aside. In a large skillet, fry up the bacon until crisp. Using a slotted spoon, transfer the bacon to a paper towel lined plate. Add the pork chops and cook over medium high heat until they reach an internal temperature of 145 degrees. Transfer the pork chops to a plate. Add the chicken broth, rosemary, and apple cider vinegar to the pan. Bring to a boil then reduce the heat to a simmer. Add the sliced apples and cook for another 5 minutes until the apples are tender. Return the pork chops and bacon to the pan and cook until warmed through.